FRUIT TART

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.

The categories of 'tart', 'flan', and 'pie' overlap, with no sharp distinctions, though 'pie' is the more common term in the United States.[1]

Early medieval tarts generally had meat fillings, but later ones were often based on fruit and custard.[1]

Tarte Tatin is an upside-down tart, of apples, other fruit, or onions.

Savoury tarts include quiche, a family of savoury tarts with a mostly custard filling; German zwiebelkuchen 'onion tart', and Swiss cheese tart made from Gruyere.

A tart can also be term for a prostitute or promiscous women.

CUP CAKES


A cupcake (also British English: fairy cake; Australian English: patty cake or cup cake) is a small cake designed to serve one person, frequently baked in a small, thin paper or aluminum cup. As with larger cakes, frosting and other cake decorations, such as sprinkles, are common on cupcakes.

Although their origin is unknown, recipes for cupcakes have been printed since at least the late 12th century.

                                                                    

                                                                                                                                                                                       RED VELVET CAKE

A red velvet cake is a popular cake with a dark red, bright red or red-brown color. It is usually prepared as a layer cake topped with a creamy vanilla icing or most popularly, cream cheese icing. The reddish-brown color of the cake was originally from a reaction of the cocoa powder with an acidic ingredient such as buttermilk; however red food coloring is often added.

Common ingredients include buttermilk, butter, flour, cocoa, and beetroot or red food coloring. The amount of cocoa used varies in different recipes. Cream cheese frosting is most commonly paired with the cake, as well as the traditional buttercream

Macaroon

Macaroon A macaroon is a type of light, baked confection, described as either small cakes or meringue-like cookies depending on their consistency. The original macaroon was a "small sweet cake consisting largely of ground almonds"[1] similar to Italian or Moroccan amaretti. The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat,[2] used here in reference to the almond paste which is the principal ingredient. Most recipes call for egg whites (usually whipped to stiff peaks), with ground or powdered seeds, generally almonds or nuts. Alternatively, coconuts, a seed, can be used. Almost all call for sugar. Macaroons are sometimes baked on edible rice paper placed on a baking tray.